US4504502A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Coated food product and method of making same
Assignee: Food Research Inc
•
Filing: 1983-04-06
•
Granted: 1985-03-12
•
Expires: 2003-04-06
Abstract
Abstract A coated food product of this invention is produced by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate. The aqueous dispersion has a viscosity effective to substantially uniformly coat the surface of the food substrate. A dry gelling mixture is then applied to the align-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate. The dry gelling mixture comprises a dry carrier material and a dry gelling agent. The carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.
Inventors
- 👤 Roland D. Earle
- 👤 Donald H. McKee
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 11:54
CPC Classifications
A; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/256; A23P; A23P20/00; A23P20/10; A23P20/105; A23P20/12
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
142 words
A process for coating food products comprising: (a) applying an aqueous dispersion containing water soluble algin to the surface of a food substrate, (b) the aqueous dispersion having a viscosity effective to substantially uniformly coat the surface of the food substrate, and then (c) applying a dry gelling mixture containing a calcium ion to the algin-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate, said particle gelling mixture having a particle size sufficient to obtain a uniform gelling mixture (d) said film being sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof, (e) said film being sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate.
Claim 2
Dependent Claim
142 words
A process for coating food products comprising: (a) applying an aqueous dispersion containing water soluble algin to the surface of a food substrate, (b) the aqueous dispersion having a viscosity effective to substantially uniformly coat the surface of the food substrate, and then (c) applying a dry gelling mixture containing a calcium ion to the algin-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate, said particle gelling mixture having a particle size sufficient to obtain a uniform gelling mixture (d) said film being sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof, (e) said film being sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate.
Claim 3
Dependent Claim
26 words
A process for coating food products as described in claim 1 wherein the dry gelling mixture comprises a dry carrier material and a dry gelling agent.
Claim 4
Dependent Claim
34 words
A process for coating food products as described in claim 2 wherein the carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.
Claim 5
Dependent Claim
35 words
A process for coating food products as described in claim 3 wherein the particulate gelling agent is calcium chloride or calcium lactate and has a particle size which blends with the particulate dry carrier material.
Claim 6
Dependent Claim
28 words
A process for coating food products as described in claim 2 wherein the gelling agent is from about 1 to about 4 percent of the dry gelling mixture.
Claim 7
Dependent Claim
28 words
A process for coating food products as described in claim 5 wherein the gelling agent is from about 2 to about 3 percent of the dry gelling mixture.
Claim 8
Dependent Claim
67 words
A process for coating food products as described in claim 2 wherein the dry gelling mixture has been produced by (a) dissolving a gelling agent to form a solution in a solvent material, (b) mixing the gelling agent solution with a dry carrier material and (c) evaporating the solvent material thereby leaving the dry gelling mixture as a residue of carrier material with gelling agent absorbed therein.
Claim 9
Dependent Claim
35 words
A process for coating food products as described in claim 7 wherein the gelling agent is calcium chloride and the solvent is water, or a volatile organic solvent such as ethyl alcohol or methyl alcohol.
Claim 10
Dependent Claim
32 words
A process for coating food products as described in claim 2 wherein the aqueous dispersion is applied with a batter machine and the dry gelling mixture is applied with a breading machine.
Claim 11
Dependent Claim
39 words
A process for coating food products as described in claim 2 wherein the aqueous dispersion includes a wetting agent in an amount sufficient to produce a wetting of an oily or waxy surface on the food substrate being coated.
Claim 12
Dependent Claim
20 words
A process for coating food products as described in claim 10 wherein the wetting agent is specifically dioctyl sodium sulfosuccinate.
Claim 13
Dependent Claim
10 words
A food product made by the process of claim 1.
Claim 14
Dependent Claim
123 words
In the process of coating a food substrate with another food substance such as batters, breadings, sauces and fillings, a precoating process comprising the steps of: (a) applying an aqueous dispersion containing water soluble algin to the surface of the food substrate which surface is to be in contact with said another food substance, and then (b) applying a dry gelling mixture containing a calcium ion to the algin coated food substrate for a period of time sufficient to form a substantially continuous edible film along said contact surface of the food substrate, said gelling mixture having a particle size sufficient to obtain a uniform gelling mixture (c) applying said another food substance against the substantially continuous edible film on said contact surface.
Claim 15
Dependent Claim
123 words
In the process of coating a food substrate with another food substance such as batters, breadings, sauces and fillings, a precoating process comprising the steps of: (a) applying an aqueous dispersion containing water soluble algin to the surface of the food substrate which surface is to be in contact with said another food substance, and then (b) applying a dry gelling mixture containing a calcium ion to the algin coated food substrate for a period of time sufficient to form a substantially continuous edible film along said contact surface of the food substrate, said gelling mixture having a particle size sufficient to obtain a uniform gelling mixture (c) applying said another food substance against the substantially continuous edible film on said contact surface.
Claim 16
Dependent Claim
47 words
A process for coating food products as described in claim 2 wherein the dry carrier material has a moisture content in an amount to preclude the formation of lumps when mixed with the dry gelling agent and to thereby maintain a free flowing characteristic for the mixture.
Claim 17
Dependent Claim
39 words
A process for coating food products as described in claim 2 wherein the dry gelling mixture includes silicon dioxide in an amount sufficient to control moisture content in the mixture to maintain a free flowing characteristic for the mixture.
Claim 18
Dependent Claim
33 words
A process for coating food products as described in claim 15 wherein the silicon dioxide is in the range of from about 0.5% to about 1.5% by weight of the dry gelling mixture.
References Cited (Backward Citations)
US2611708A
Cited
US3255021A
Cited
US3395024A
Cited
US3865962A
Cited
US3539362A
Cited
US3991218A
Cited
US4066796A
Cited
US4386108A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-03-11 | 1988-09-10 | 1989-03-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-03-11 | 1992-09-10 | 1993-03-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-03-11 | 1996-09-10 | 1997-03-12 | $7700.00 | Window Closed / Lapsed |